I’ve been experimenting with semi hard cheeses to see what variations of Welsh Rarebit I can make – this particular, sharp cheese melts beautifully and makes a wonderful partner with sourdough – or posh cheese on toast to you and … Read More
It’s late at night and you’ve had a few. What could be more comforting than sinking your gnashers into a soft brioche roll with a portabello mushroom topped with melting gruyere, cheddar and a fiery hot tomato and coriander salsa? Serves 2 … Read More
As food porn goes, this is just utterly obscene. Having never baked an Epoisse before, (Camembert yes) I thought I’d give it a whirl. OH MY GOD. What a spectacularly good idea. Just add some spicy tomato chutney, (see recipe) … Read More
I was fortunate enough to taste this cheese within the gorgeous environs of Baslow Hall, a Michelin starred restaurant in The Peak District. This award winning cheese has a nutty, earthy yet buttery taste that is very reminiscent of Camembert. … Read More
Sometimes all you need in life is a hunk of your favourite cheese, some Poilane bread, a glass of wine and a Chopin nocturne tinkling in the background. Trouble is, if the cheese happens to be Epoisse, what on earth … Read More
Posh cheese on toast. Delicious and de rigeur the morning after the night before. Although most recipes call for mature cheddar, I’ve used aged Gouda for this recipe. Make sure your guests are ready to gorge on this the minute … Read More